Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Beef | Cut in slices for rasting. |
| 3 | Nos | Chillies Green | Grind to make paste |
| 1/2 | Teaspoon | Coriander Powder | Grind to make paste |
| 1 | Whole | Garlic | Grind to make paste |
| 2 | Inch | Ginger | Grind to make paste |
| 1 | Teacup | Curds | Mix with Paste |
| 1 | Teaspoon | Aniseed - Badi Shep | Mix with Paste |
| 1 | Teaspoon | Garam-Masala | Mix with Paste |
| 2 | Tablespoon | Cooking Oil | Heat |
| 500 | Grammes | Onions | Fry in oil |
| As Required | Salt | Add to meat | |
| Few | Mint Leaves (Pudina) | Add to meat | |
| 500 | Grammes | Tomatoes | Add to meat |
Method
1)Grind together ginger, garlic, coriander powder and green chillies.
2)Mix the above paste with yoghurt or curd.
3)Add powdered spices to it and mix well.
4)Rub this paste onto the beef and marinate for 1 - 2 hours.
5)Heat oil in a pan or a kadai.
6)Fry sliced onions, till they become golden brown in colour.
7)Add marinated beef and fry for a while.
8)Add tomato and mint leaves and salt.
9)Add little hot water and cook on a medium heat.
10)When the gravy becomes very thick, remove from the stove.
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